Tomatoes Stuffed with Jelly

Ingredients

• 1 cup Sweetbread (or calf's brains, chicken, veal, tongue, or ham) (Quantity estimated (not specified in original recipe). The recipe suggests alternatives.)
• 1 cup Cucumber (Quantity estimated (not specified in original recipe).)
• 1/4 teaspoonful Salt
• 1/4 teaspoonful Paprika
• 1 teaspoonful Onion juice (Quantity estimated (not specified in original recipe).)
• 1 tablespoonful Capers
• 1/2 tablespoonful Gelatin (Originally granulated gelatine.)
• 2 tablespoonfuls Cold water (Quantity estimated (not specified in original recipe).)
• 4 medium Tomatoes (Quantity estimated (not specified in original recipe).)
• 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe).)
• to taste Mayonnaise
• to taste Boiled dressing
• to taste Cream dressing

Instructions

1. 1Finely chop the sweetbread (or your chosen substitute) and cucumber. In a bowl, combine the chopped sweetbread and cucumber. Add salt, paprika, onion juice, and capers. In a separate small bowl, soak the gelatin in cold water for 5 minutes. Then, melt the gelatin over hot water (or in the microwave in short bursts, stirring in between). Stir the melted gelatin into the sweetbread mixture until it begins to thicken slightly.
2. 2Carefully fill the prepared tomatoes with the jelly mixture. Place the filled tomatoes on a plate and refrigerate for at least 30 minutes, or until the jelly has set.
3. 3Arrange the chilled, stuffed tomatoes on lettuce leaves. Serve with mayonnaise, boiled dressing, or cream dressing, as desired.